Mushroom Soup with Chili and Cheese

This hearty soup is a meal within a meal: serve it with bread and hops (beer)!

Number of servings : 4-6

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :


3 tbsp (45 mL) olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
5 cups (1.25 L) chopped button mushrooms
7 cups (1.75 L) vegetable stock
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1/4 tsp (1 mL) cayenne pepper
1 cup (250 mL) mashed potatoes
2 tomatoes, diced
1 cup (250 mL) cream
1/2 cup (125 mL) shredded Cheddar cheese


  1. In a large soup pot, heat the oil. Add the onion and garlic and sauté for 2 to 3 minutes or until onion is translucent.
  2. Add the mushrooms and sauté for another 8 to 10 minutes.
  3. Pour in the vegetable stock and bring to a boil. Reduce heat to simmer and add the chili powder, oregano, thyme, paprika, salt, pepper and cayenne. Cook for about 5 minutes and then add the potato and tomatoes. Simmer for 20 minutes on low.
  4. Using a hand mixer, purée the soup to a nice creamy texture. Add the cream and cheese and mix well on the stove another 5 minutes.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:496